You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

Hello, My name is Leon, I am a chef living in Australia .. I have bought a few knives from your website including the Moritaka line of knifes and the Fdick. I am very impressed with both knives but I was wondering if there were any knives around the $300 mark that won't chip or wedge... I am looking for a japanese wa-gyuto that wont chip, wedge or bend in any way ... I want a true work horse, something almost indestructable ! I did see some Masamoto Honyaki's that were $1000, but I can not afford that .... Am I better off saving for a knife like that or is there something else of that quality ?

Can you recommend a sturdier japanese wa-gyuto, that can withstand some rough treatment ?

Hello Mark, Thank you for your prompt reply, as for your questions : 1. Yes I am right handed 2. I have been a chef for the last 6 years and have been trained how to sharpen knives on stones and steels. I have also watched a "How to Sharpen a Japanese Knife" tutorial on youtube which was produced by Global and very helpful, so yes I think I have a firm grasp of how to sharpen.. 3. A 210mm gyuto would be ideal, but not as important. 4. I would prefer a wa-gyuto, because I like the traditional look of them, but it is not as important.

I do not mind if you post our correspondence and i'll check out the forum..

OK, chipping is usually a product of the steel being hard and the edge being steep. You can modify the angles on your knives and make them a little less acute and this should help them micro chip.

For a new workhorse gyuto, I recommend you try this: http://www.chefknivestogo.com/kawa21.html The Kanehiro is a really nice workhorse and we have it available in a 210mm size. If you wanted a larger size you could try my Addict 2 but it may be a little too large for you.

LEON <> Just wanted to chime in with my testimonial. I am a professional Chef, as well, and I understand your dilemma, Leon. I own a 210, & can attest that the Kanehiro is truly impressive in its toughness, its ability to take an edge & its retention thereof, its fit/finish, its aesthetic, its handle & overall ergonomics, blade profile (I love the belly & 47mm heel to spine height), BUT it is only stainless-clad to the shinogi so be ready to treat it as such, a high-carbon.

I will add that even though I own other knives made of the Aogami SS, the edge I get on the Kanehiro is just sick. I mean scary sick. It is sharp enough that I can't even rock the blade on the board w/o it digging... push cutting only. In 21 years of food service I have never had a knife give me this problem... if you consider it a problem.

_________________Embracing the silence amid a life and land full of static...

Chester

Post subject: Re: Looking for a good workhorse gyuto

Posted: Tue May 22, 2012 8:33 pm

Joined: Wed May 16, 2012 5:12 amPosts: 61

Leon, not sure if this is a fair comparison, but how would this knife compare to say, a Masamoto KS or even a Moritaka KS?

Chester

Post subject: Re: Looking for a good workhorse gyuto

Posted: Tue May 22, 2012 8:34 pm

Joined: Wed May 16, 2012 5:12 amPosts: 61

... Or I guess that last question was best directed to Melampus???

Melampus

Post subject: Re: Looking for a good workhorse gyuto

Posted: Tue May 22, 2012 11:29 pm

Forum Moderator

Joined: Wed May 16, 2012 10:42 amPosts: 3915Location: USA... mostly.

CHESTER <> I've never owned the KS or any replicas so I can't answer from experience.

I can say the obvious: The Kanehiro is a 210 whereas the KS's are 250's. The Moritaka & Masamoto are both honyaki whereas the Kanehiro is partially stainless-clad. The Masamoto's white steel is hardened a bit less then the Kanehiro & much less than the Moritaka (Im assuming he hardens all his AS Steel to 64) so it should theoretically be a more forgiving steel.

_________________Embracing the silence amid a life and land full of static...

Knife Fanatic

Post subject: Re: Looking for a good workhorse gyuto

Posted: Tue May 22, 2012 11:54 pm

Forum Moderator

Joined: Thu Apr 19, 2012 2:34 pmPosts: 2023

Melampus wrote:CHESTER <> I've never owned the KS or any replicas so I can't answer from experience.

I can say the obvious: The Kanehiro is a 210 whereas the KS's are 250's. The Moritaka & Masamoto are both honyaki whereas the Kanehiro is partially stainless-clad. The Masamoto's white steel is hardened a bit less then the Kanehiro & much less than the Moritaka (Im assuming he hardens all his AS Steel to 64) so it should theoretically be a more forgiving steel.

Kanehiro also makes a 240, although I'm not sure it's in stock at the moment.

Who is online

Users browsing this forum: No registered users and 4 guests

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum